Classic sesame balls, or Jian Dui 煎堆 in Chinese, are a popular deep-fried dessert in Asian cuisines. These chewy, slightly sweet treats are made from glutinous rice flour dough filled with ingredients like sweet red bean paste. It's very similar to tang yuan or sticky rice cake but in a fry version. In this sesame ball recipe, the filling is custard. Let’s learn how to make sesame balls for your snack, gathering, or Chinese New Year! The step-by-step photo instructions and a video will guide you through creating beautiful and delicious sesame balls at home.
Love Asian food? Check out these Chinese sticky rice, taiyaki, California rolls, Japchae, pad Thai, pho noodle soup, guava cheesecake, and salt & pepper squid recipes.
What are sesame balls?
Sesame balls are a popular deep-fried dessert or snack in Chinese cuisine. In Mandarin Chinese, it is called Jian Dui (煎堆). Sesame balls are often enjoyed during festive occasions like Chinese New Year. They symbolize prosperity and good fortune due to their round shape and tendency to puff up during frying, representing growth and fullness.
Although it is a popular Chinese food, it is enjoyed in many Asian countries. These delightful treats are known for their golden-brown, crispy exterior coated in sesame seeds and their chewy, slightly sweet interior.
What are the fillings for sesame balls?
The filling is usually a sweet paste such as sweet red bean paste, lotus seed, black sesame, and peanut. Some modern variations include chocolate or custard. I use custard filling in this Chinese deep-fried sesame balls recipe, similar to this taiyaki and custard buns.
What does it taste like?
It depends on the filling you use. Chinese deep-fried sesame balls combine crispy, chewy, nutty, and sweet flavors. In the sesame balls recipe, the filling is custard; it tastes creamy and sweet, which makes custard-filled sesame balls a luxurious and satisfying treat. The custard filling offers a delightful twist to the traditional treat, combining the classic nutty, chewy exterior with a creamy, indulgent surprise inside.
Are sesame balls gluten-free?
Yes, use certified gluten-free glutinous rice flour and avoid fillings with gluten ingredients. But, depending on what filling you use.
What are the ingredients for sesame balls?
Sesame balls are made of simple ingredients such as glutinous rice flour, sugar, and water for the dough. The filling depends on what you like and choose. In this Chinese deep-fried sesame balls recipe, I use custard filling. The custard filling ingredients are custard powder, cornstarch, coconut milk, butter, sugar, and egg. The outside is white sesame seeds. Then, deep fry with vegetable oil.
What kind of flour do I need?
Glutinous rice flour creates the signature chewy texture. It is made from sticky rice or sweet rice. It has a delicate, powdery texture. Despite its name, it does not contain gluten. The glutinous rice flour gives the dough elasticity and allows the balls to expand and hold their shape without breaking while frying. On the other hand, it differs from regular rice flour, which is made from non-sticky rice and will not give the chewy consistency needed for sesame balls.
Substitution:
Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour won't provide the chewy texture required for sesame balls. Use glutinous rice flour for authentic results.
Can I use other fillings?
Yes, sure, you can. Use sweet red bean paste, lotus seeds, and sesame paste if you like traditional fillings. Or, you can use chocolate as a filling if you prefer.
Can I not add filling?
Sure, you can not add filling for sesame balls. It's all up to you, and you can customize it.
Storage:
What is the shelf life of sesame balls?
Freshly made sesame balls are the best to consume within 1 day to enjoy the crispy exterior and chewy interior. If you refrigerate them, they can last up to 3 days in the refrigerator. Or you can freeze them, and they can last for 1-2 months.
How should I store the leftovers?
Refrigerating the sesame balls can last up to 3 days, but the texture will change as the dough hardens. Please keep them in an airtight container or wrap them tight with a plastic wrap or ziplock bag to maintain freshness.
Can I freeze sesame balls?
You can freeze them for 1–2 months if wrapped tightly in a plastic wrapper or stored in an airtight container.
How to reheat sesame balls?
If it is refrigerated, to revive them, you can reheat in an oven or air fryer at 350 F for 3-5 minutes to restore some crispiness. Or, reheat in an oven or air fryer at 350 F for 8-10 minutes if it is from the freezer.
Cooking tips for how to make Chinese sesame balls:
Filling:
- Put egg, custard powder, cornstarch, coconut milk, and sugar into a pot. Mix it very well.
- After that, place the pot over the stove and add butter.
- Turn on a small fire and keep stirring until the mixture thickens. Be careful not to burn it; once the mixture thickens, turn off the fire.
Dough preparation:
- Use warm water. Warm up the water in the microwave for 1 minute. The temperature is around 156 F.
- Put the sugar into the warm water and mix it well.
- Then, pour the water mixture into the glutinous rice flour.
- Mix it and ensure the dough comes together smoothly without being too sticky.
- The dough should be soft and smooth, not wet or dry.
- If it cracks when shaped, add some more water to your hand.
- If it is too sticky, you can dust some glutinous rice flour.
Shaping:
- Divide the dough into 12 pieces. You can do 11 bigger ones. If you want an even size, weigh the dough and divide 12. In this way, the size of sesame balls will be even.
- Roll the dough into uniform balls. Place it on a piece of plastic wrap. Then, flatten them into a disc.
- Place the filling in the center of the flatten dough, then close it tightly and ensure no filling comes out.
- After, roll it into a ball. Gaps can cause the sesame ball to burst during frying.
- Dip some water on your hands or fingers. Wet the surface of the dough ball slightly with water so the sesame seeds stick well. Roll firmly to press the seeds into the surface.
Frying techniques:
- Frying at a low temperature, around 200 F, to allow the sesame balls to expand slowly without cracking.
- Keep stirring it occasionally until it is golden brown and has a crispy exterior.
- Don't overcrowd the wok or pot.
- Press the balls with a strainer while frying to help them puff up evenly and prevent sticking. Rotate them constantly for even coloring.
- Every time you finish frying one batch, turn off the fire. Then, put the new batch into the oil because this can make sure the oil is not too high or hot for deep frying the second batch.
After frying:
- Drain properly: Place sesame balls on a wire rack or paper towel-lined tray to drain excess oil.
- Serve fresh: Sesame balls are best enjoyed fresh while warm and crisp. You can use an oven or air fryer to reheat and make it crispy.
Common issues and fixes:
- What if the balls don't puff? The dough may be too thick, or the oil wasn't hot enough initially. Ensure you start with a low oil temperature of 200 F for a small fire.
- What if they burst? It happens when the dough does not seal well, or the filling is overstuffed. You can use less filling and seal it tightly.
- What if they're too hard? Overcooking or using too much sugar in the dough can make the balls hard. Try to follow the recommendation for frying times and ratios.
FAQs:
Ensure the dough is evenly thick, seal the filling tightly, and fry at 200 F or low temperature to let it expand slowly before turning up the heat.
Yes! Sure, you can make plain sesame balls without filling. They will still be chewy and delicious, focusing more on the nutty flavor of the sesame seeds.
Yes, lightly coat the sesame balls with oil, then bake at 375°F or air fry at 350°F until golden. The texture won't be as crispy but will still be tasty.
Use an oven or air fryer at low heat 350 F for a few minutes to restore the crispiness. Try to avoid microwaving it because it can make them soggy.
The dough is too thick, or the oil is not hot enough during frying.
Instructions for how to make sesame balls with custard filling:
Filling:
1. Pour ½ cup and 2 tablespoons of coconut milk into the pot. Then, crack an egg.
2. Then, add 2 tablespoons of custard powder, 1 tablespoon of cornstarch, ½ cup of sugar. Mix it well.
3. Next, add 2 tablespoons of butter to the mixture.
4. Put the custard mixture over the stove, turn on a small fire, and keep stirring until it thickens. (Turn off the fire once the mixture is thickened. Be careful not to burn it!)
5. Put the custard filling into the bowl and set it aside to cool off while working on the dough.
Dough:
6. Pour ½ cup of water into a container and put it in the microwave to warm up for 1 minute; ensure the water temperature is around 156 F. Then, add ¼ cup of sugar into the warm water. Mix it well.
7. Add 1 and ¼ cup of glutinous rice flour in a bowl. After, pour the sugar mixture from step 6 into the glutinous rice flour.
8. Mix it well and knead it into a dough.
9. Roughly divide the dough into 12 pieces. (Or 11 pieces if you want bigger ones.)
10. Roll a piece of dough and put it on a plastic wrap. Then, flatten the dough. (If the dough is dry, dip some water in your hand and roll the dough.)
Combine:
11. Place ½-1 tablespoon of custard filling from step 5 into the center of the flattened dough.
12. Close it and ensure the dough covers the filling without gaps or cracks. Roll it into a ball. Repeat steps 10-12 for the rest of the dough. Dip some water on your hands or fingers to wet the surface of the dough ball slightly with water.
13. Next, put ¼ cup of white sesame seeds into a container. Roll the glutinous rice balls firmly to press the seeds into the surface. Repeat and finish the rest of the glutinous rice balls.
Deep frying:
14. The following step, pour 3 cups of vegetable oil into the wok. Turn on a small fire.
15. Place the uncooked sesame balls into the oil at around 200 F.
16. Let it slowly cook until it turns golden brown. Keep stirring it once in a while to ensure the heat is even. Drain and take out the sesame balls once it turns golden brown. (* Turn off the fire, so ensure the second batch's temperature is low at around 200 F when you start.)
17. Place them on the paper towel to absorb excess oil.
Enjoy this chewy, sweet, and delicious sesame ball recipe! Also, check out these tomato fish, Korean strawberry milk, cream buns, Chinese hot pot, crispy noodles, and steamed spareribs recipes.
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Sesame Balls
Equipment
- 1 Wok/ pot
Video
Ingredients
Custard filling:
- ½ cup and 2 tablespoons Coconut milk
- 1 large Egg
- ½ cup Sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Custard powder
- 2 tablespoons Butter
Dusting:
- ¼ cup Sesame seeds
Dough:
- ¼ cup Sugar
- ½ cup Water (warm water)
- 1 and ¼ cup Glutinous rice flour
Deep fry:
- 3 cups Vegetable oil
Instructions
- Pour ½ cup and 2 tablespoons of coconut milk into the pot. Then, crack an egg.
- Then, add 2 tablespoons of custard powder, 1 tablespoon of cornstarch, ½ cup of sugar. Mix it well.
- Next, add 2 tablespoons of butter to the mixture.
- Put the custard mixture over the stove, turn on a small fire, and keep stirring until it thickens. (Turn off the fire once the mixture is thickened. Be careful not to burn it!)
- Put the custard filling into the bowl and set it aside to cool off while working on the dough.
- Pour ½ cup of water into a container and put it in the microwave to warm up for 1 minute; ensure the water temperature is around 156 F. Then, add ¼ cup of sugar into the warm water. Mix it well.
- Add 1 and ¼ cup of glutinous rice flour in a bowl. After, pour the sugar mixture from step 6 into the glutinous rice flour.
- Mix it well and knead it into a dough.
- Roughly divide the dough into 12 pieces. (Or 11 pieces if you want bigger ones.)
- Roll a piece of dough and put it on a plastic wrap. Then, flatten the dough. (If the dough is dry, dip some water in your hand and roll the dough.)
- Place ½-1 tablespoon of custard filling from step 5 into the center of the flattened dough.
- Close it and ensure the dough covers the filling without gaps or cracks. Roll it into a ball. Repeat steps 10-12 for the rest of the dough. Dip some water on your hands or fingers to wet the surface of the dough ball slightly with water.
- Next, put ¼ cup of white sesame seeds into a container. Roll the glutinous rice balls firmly to press the seeds into the surface. Repeat and finish the rest of the glutinous rice balls.
- The following step, pour 3 cups of vegetable oil into the wok. Turn on a small fire.
- Place the uncooked sesame balls into the oil at around 200 F.
- Let it slowly cook until it turns golden brown. Keep stirring it once in a while to ensure the heat is even. Drain and take out the sesame balls once it turns golden brown. (* Turn off the fire, so ensure the second batch's temperature is low at around 200 F when you start.)
- Place them on the paper towel to absorb excess oil.
Notes
Cooking tips for how to make Chinese sesame balls:
Filling:
-
- Put egg, custard powder, cornstarch, coconut milk, and sugar into a pot. Mix it very well.
-
- After that, place the pot over the stove and add butter.
-
- Turn on a small fire and keep stirring until the mixture thickens. Be careful not to burn it; once the mixture thickens, turn off the fire.
Dough preparation:
-
- Use warm water. Warm up the water in the microwave for 1 minute. The temperature is around 156 F.
-
- Put the sugar into the warm water and mix it well.
-
- Then, pour the water mixture into the glutinous rice flour.
-
- Mix it and ensure the dough comes together smoothly without being too sticky.
-
- The dough should be soft and smooth, not wet or dry.
-
- If it cracks when shaped, add some more water to your hand.
-
- If it is too sticky, you can dust some glutinous rice flour.
Shaping:
-
- Divide the dough into 12 pieces. You can do 11 bigger ones. If you want an even size, weigh the dough and divide 12. In this way, the size of sesame balls will be even.
-
- Roll the dough into uniform balls. Place it on a piece of plastic wrap. Then, flatten them into a disc.
-
- Place the filling in the center of the flatten dough, then close it tightly and ensure no filling comes out.
-
- After, roll it into a ball. Gaps can cause the sesame ball to burst during frying.
-
- Dip some water on your hands or fingers. Wet the surface of the dough ball slightly with water so the sesame seeds stick well. Roll firmly to press the seeds into the surface.
Frying techniques:
-
- Frying at a low temperature, around 200 F, to allow the sesame balls to expand slowly without cracking.
-
- Keep stirring it occasionally until it is golden brown and has a crispy exterior.
-
- Don't overcrowd the wok or pot.
-
- Press the balls with a strainer while frying to help them puff up evenly and prevent sticking. Rotate them constantly for even coloring.
-
- Every time you finish frying one batch, turn off the fire. Then, put the new batch into the oil because this can make sure the oil is not too high or hot for deep frying the second batch.
After frying:
-
- Drain properly: Place sesame balls on a wire rack or paper towel-lined tray to drain excess oil.
-
- Serve fresh: Sesame balls are best enjoyed fresh while warm and crisp. You can use an oven or air fryer to reheat and make it crispy.
Common issues and fixes:
-
- What if the balls don't puff? The dough may be too thick, or the oil wasn't hot enough initially. Ensure you start with a low oil temperature of 200 F for a small fire.
-
- What if they burst? It happens when the dough does not seal well or the filling is overstuffed. You can use less filling and seal it tightly.
-
- What if they're too hard? Overcooking or using too much sugar in the dough can make the balls hard. Try to follow the recommendation for frying times and ratios.
Linda says
I love the custard filling sesame balls!